Japan Travel Guide

Miso Nikomi Udon
- Hearty miso stew with udon -

This hearty winter dish is prepared with the dark soybean miso that is a specialty of Nagoya and the surrounding region in Aichi pref.

The miso is diluted in a rich dashi stock prepared from bonito flakes, and placed in wide, earthernware hot pot, called donabe.
Firm, chewy udon wheat noodles are cooked in this savory broth, along with chunks of chicken, deep-fried tofu, sticky rice, and leeks, then slowly simmered. To add extra nutrition, a raw egg is cracked into the piping hot stew toward the end of cooking.

Hitsumabushi
- eel in a tub -

The eel is grilled without being steamed first. Then it is cut into fine slices and mixed with cooked rice in a wooden serving tub, Japanese say “Hitsu”.

This can be eaten in three different ways: Just as it is; Seasoned with scallions and wasabi; and finally with hot green tea or dashi poured over it, Japanese say “Chazuke”

photo credit: Conveyor belt sushi

Unagi no Kabayaki
- Broiled and seasoned eel -

Lake Hamana is famous about eel. In Shizuoka, the eels are cleaned and boned, then grilled and seasoned with a soy-based sauce.
This differs from the preparation in eastern Japan, where fatter eels are used, and they are steamed before being grilled, which makes the flesh softer.

Sakura Ebi no Kakiage
- Sakura Shrimp Fritters –

Sakura-ebi shrimp are plentiful along the shores of Suruga Bay. These tiny shrimp are mixed in a tempura batter along with chopped scallion greens, then quickly deep-fried to form crisp fitters.

This recipe, dating back over 100 years, used to be made only when the shrimp were freshly caught and sweet. These days they can be preserved, so kakiage are prepared throughout the year.

photo credit: jetalone

Shinshu soba
- Shinshu soba noodles -

The cold climate and steep terrain of the mountains of Shinshu made it impossible to grow rice.
Instead of that, buckwheat was cultivated and it became a key source of nutrition for local people. Buckwheat noodles were an essential food served on auspicious occasions, such as festivals or ceremonial events.
To this day, the Shinshu region still has a strong tradition of eating hand-made soba noodles.

photo credit: hirotomo

Fujinomiya Yakisoba
- 2006, 2007, No.1 B class gourmet of the year in Japan -

What makes the pan-fried noodles in Fujinomiya different is their firm texture. First they are given a special steam treatment, and then cooked over a hotplate with slivers of cabbage and pork oil cake.

For extra flavor, just pour on the Worcestershire sauce and garnish with a sprinkle of powdered fish.